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    100 Best Quick Gluten-Free Recipes
    100 Best Quick Gluten-Free Recipes
    100 Best Quick Gluten-Free Recipes
    Ebook345 pages1 hour

    100 Best Quick Gluten-Free Recipes

    By Carol Fenster

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    About this ebook

    A must-have selection of delicious gluten-free recipes made in thirty minutes or less—from the author of the award-winning 1,000 Gluten-Free Recipes.
     
    As a top gluten-free teacher and writer, Carol Fenster knows what cooks need: easy recipes for every day. 100 Best Quick Gluten-Free Recipes is her answer. In this book, she offers an easy collection of satisfying recipes that take thirty minutes or less to make, showcasing thirty gorgeous photos to inspire any cook. Recipes include favorites like Microwave Muffin in a Mug, Breakfast Pizza, Garlic Breadsticks, Buttermilk Biscuits, Chicken Parmesan, Mini Meat Loaves, Flourless Chocolate Cupcakes, No-Cook Chocolate Cheesecakes, and even a fancy Black Forest Trifle. Because good nutrition is important for gluten-free diets, there are also recipes for Orange-Olive Salad, Tuscan Bean Soup, Split Pea Dal with Rice, and Grilled Fruit. Nutrition information for every recipe, icons for vegetarian dishes, and tips on quick-cooking techniques will make planning meals easy. Fenster’s impeccable knowledge of gluten-free foods and what tastes good makes this a must-have gluten-free guide.
     
    Praise for Carol Fenster’s 1,000 Gluten-Free Recipes:
     
    “This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use.” —Cynthia Kupper, RD, executive director, Gluten Intolerance Group of North America
     
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateOct 14, 2014
    ISBN9780544263796
    100 Best Quick Gluten-Free Recipes
    Author

    Carol Fenster

    CAROL FENSTER is the author of ten gluten-free cookbooks including 100 Best Gluten-Free Recipes and the award-winning 1,000 Gluten-Free Recipes. She is the former associate food editor at Living Without magazine, and her work has been published in the New York Times, Washington Post, Gluten-Free Living, and elsewhere. She lives in Denver, Colorado.

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      Book preview

      100 Best Quick Gluten-Free Recipes - Carol Fenster

      Copyright © 2014 by Carol Fenster

      Interior photography © 2014 by Jason Wyche

      All rights reserved.

      For information about permission to reproduce selections from this book, write to trade.permissions@hmhco.com or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

      www.hmhco.com

      Library of Congress Cataloging-in-Publication Data

      Fenster, Carol Lee.

      100 best quick gluten-free recipes / Carol Fenster.

      pages cm

      Includes index.

      ISBN 978-0-544-26371-0 (hardcover); 978-0-544-26379-6 (ebk)

      1. Gluten-free diet—Recipes. 2. Quick and easy cooking. I. Title. II. Title: One hundred best quick gluten-free recipes.

      RM237.86.F4523 2014

      641.5'12—dc23

      2013044982

      Publisher: Natalie Chapman

      Executive Editor: Linda Ingroia

      Assistant Editor: Molly Aronica

      Production Editors: Jacqueline Beach and Helen Seachrist

      Cover Design: Chrissy Kurpeski

      Print Interior Design and Layout: Waterbury Publications, Inc., Des Moines, IA

      Ebook Design: Jessica Arnold

      Manufacturing Manager: Kevin Watt

      v2.0218

      Acknowledgments

      I want to thank the staff at Houghton Mifflin Harcourt, especially my fabulous editor, Linda Ingroia—who suggested and worked with me on this book and its predecessor, 1,000 Gluten-Free Recipes. Her assistant, Molly Aronica, was very helpful, and I appreciate the great work of the production editor, Jacqueline Beach, and designer Ken Carlson of Waterbury. My photo dream team—photographer Jason Wyche, food stylist Chelsea Zimmer, and prop stylist Kira Corbin—did a beautiful job of making my food look real and delicious.

      I am also grateful for the ongoing support of my fantastic agent, Lisa Ekus, and her staff. I am fortunate to work with many outstanding professional colleagues in the gluten-free community, and my readers are the absolute best. I extend my love to my family—Larry, Brett, Helke, Keene, Romi, and Cole—and my gratitude for their support.

      Author’s Note

      The 100 recipes in this book are largely from the award-winning 1,000 Gluten-Free Recipes—a colossal, 3½-pound tome that is the largest gluten-free cookbook in the world—although I enhanced and updated many of those recipes and added new recipes. Plus, the recipes here are in a beautiful, handy package and feature gorgeous photos! My goal for this much smaller—but incredibly useful—book is to help you get a meal on the table in less than 30 minutes. You’ll find easy, streamlined dinner recipes, plus breakfasts, lunches, snacks, sides, and desserts—each designed to reduce the stress of making a gluten-free meal for yourself, your family, or guests that will satisfy everyone. I love writing gluten-free cookbooks because they make it possible for gluten-free people to enjoy delicious food, just like everyone else. This lovely little book is the perfect gift for your gluten-free friends, family, and of course, for yourself. Bon appétit—without wheat!

      Penne alla Vodka

      ornamental pattern

      Contents

      ACKNOWLEDGMENTS AND AUTHOR’S NOTE

      INTRODUCTION

      MENUS

      BREAKFASTS AND BREADS

      SOUPS, SALADS, SANDWICHES, AND SNACKS

      GRAINS, BEANS, AND PASTA

      MAIN DISHES

      DESSERTS

      SOURCES

      INDEX

      Introduction

      It’s a common late-afternoon or evening refrain: What’s for dinner? Consumer research says that it’s the most stressful time of the day for families who want healthy meals but have little time. Gluten-free? That just makes it more complicated, because gluten-free families often prepare most of their meals rather than dining out to avoid inadvertently eating gluten.

      However, having followed the gluten-free lifestyle for more than 25 years now, I feel well qualified to say that if there ever was a time to be gluten-free—and not have the quest for safe food dominate our lives—it is now. The Food and Drug Administration (FDA) in 2013 identified the guidelines for gluten-free food labeling. And there is rapidly expanding acknowledgment by food manufacturers and food market owners of the growing need for gluten-free foods. In fact, the market for gluten-free foods is expected to reach $6.6 billion by 2017. Gluten-free is big business! This book will help you take advantage of this progress to quickly get meals on the table.

      What Is Gluten?

      From a baker’s perspective, gluten is a component of wheat flour that provides wonderful elasticity in bread dough but can toughen piecrusts and biscuits if the dough is handled too much.

      Scientifically, gluten is a naturally occurring protein in wheat and related grains such as barley, rye, kamut, spelt, and triticale. It wasn’t long ago that oats were also on this list. Oats do not inherently contain gluten, but they were previously banished from the gluten-free diet because of possible contamination with wheat in the field or during processing. Today, several companies offer pure, uncontaminated gluten-free oats, but check with your physician first to make sure they’re right for you.

      Why Can’t Some People Eat Gluten?

      Celiac Disease

      Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. When gluten is eaten, the hair-like cilia that line the small intestine and absorb nutrients from food become inflamed and eventually flatten, thus inhibiting the absorption of important nutrients into the body.

      Dr. Alessio Fasano, medical director of the Center for Celiac Research, says that approximately 1 in 133 Americans—ten times more than originally thought—has celiac disease, and he calls it the most prevalent genetically transmitted condition in the world. This means that nearly three million Americans are living with this condition.

      Unlike many other diseases, there is no pill, no vaccine, and no surgical procedure to cure celiac disease. The only treatment is a lifelong gluten-free diet. If gluten is ingested, the intestines are damaged even if one doesn’t exhibit the typical symptoms of diarrhea, bloating, gas, or fatigue. In fact, experts say that roughly one-third to one-half of celiac patients do not exhibit these typical symptoms.

      Celiac disease must be managed with the help of a gastroenterologist, who performs a series of tests—possibly including a small-bowel endoscopy while the patient is sedated—before a final diagnosis is made. For more information on celiac disease, see Sources.

      Non-Celiac Gluten Sensitivity

      Dr. Fasano coined the term non-celiac gluten-sensitivity as a label for those of us (6 to 7 percent, or between 18 and 21 million Americans) who don’t have celiac disease but are still sickened by gluten. I am in this category. My response to gluten was brain fog, fatigue, and nasal congestion and stuffiness—often resulting in sinus infections that lasted for up to a year at a time. Then the antibiotics required to treat them were another blow to my system, and sinus surgery to correct all the damage from the infections was yet another setback. Other people have stomachaches, headaches, rashes, joint aches—to name just a few symptoms. Consuming gluten may not kill those of us with gluten sensitivity (or gluten intolerance, as it’s also called), but it certainly compromises the quality of our lives.

      Allergies

      According to Food Allergy and Research Education (formerly Food Allergy & Anaphylaxis Network, at www.foodallergy.org), about 15 million Americans suffer from true food allergies, and wheat is one of the top eight food allergens. True food allergies involve the immune system’s IgE antibodies, and reactions are usually sudden and more pronounced. Few people have true allergies to wheat, but for those who do, it’s very, very serious. Diagnosis of a food allergy should be made by a board-certified allergist or a health professional.

      Autism and Other Conditions

      According to www.autismspeaks.org, approximately 1 in 88 children (1 in 54 boys) are estimated to have autism, a neurobiological disorder that seems to be rising and perplexes families and the medical community alike. As part of the overall treatment (but not as a substitute for other treatment or as a cure), several experts advocate a gluten-free, casein-free diet (casein is a milk protein), because some autistic children do not process these proteins properly and removing them from the diet helps their behavior. While many families use my gluten-free/casein-free recipes for their autistic children, you and your physician should decide whether this diet is right for your child. For more information on autism and the gluten-free/casein-free diet, consult go to www.gfcfdiet.com or www.autismspeaks.org.

      Other medical conditions, such as food-triggered asthma, may warrant a gluten-free diet. Sometimes a gluten-free diet is part of the treatment (but not a cure) for certain autoimmune conditions. Ask your physician about whether a gluten-free diet is appropriate for you. Remember, it is not a weight-loss diet; neither is it a good idea to try it without an official diagnosis, because you might omit important nutrients when fortified foods such as bread, pasta, and wheat cereal are avoided. That’s why it is so important to get the advice of a dietitian or nutritionist. And it is always important to monitor calories, fat, and portion sizes, so I provide nutrient analysis for each recipe.

      Notes: These recipes were not developed to fit within any official dietary guidelines but rather to provide a variety of options for foods you love or will enjoy trying, and they incorporate a range of ingredients for a varied, balanced diet. You should keep track of your own dietary needs and use or adapt the recipes as you like. Also, note that the nutrition information includes only the required ingredients in the recipes, not the optional ingredients. I use 1% milk.

      Time in the Kitchen

      We all get 24 hours in a day, but gluten-free families spend a proportionately larger share of that day devoted to food preparation. Between busy work and school schedules, family commitments, and extracurricular activities, it’s hard to carve out time in the kitchen and avoid that late-afternoon refrigerator stare-down. This book will help you by offering safe, delicious, healthy recipes with ingredients and techniques that use your kitchen time efficiently to quickly prepare a safe, tasty meal.

      The recipes in this book demonstrate several ways to save time in the kitchen. Almost all of these recipes can be made in less than 30 minutes. Of course, the first time you make a dish, it may take extra time to get used to certain techniques or to get comfortable cooking with certain ingredients. How your stove and oven function may also influence cooking time. And some recipes may take a little longer than 30 minutes, such as the French baguettes, but overall they are quite quick compared to the traditional recipes. You will save enough time that you’ll want to keep these recipes in your go-to repertoire for simple, efficient, satisfying dishes.

      The recipes in this book demonstrate several ways to save time in the kitchen, such as using:

      •   A plan-ahead approach. Make sure your pantry is stocked with versatile, flavorful gluten-free ingredients that are ready when you need them. Cook extra food ahead of time (for example, make two casseroles: one for tonight and another for the freezer). Prepare more than you need for tonight’s meal, such as extra diced onions, green peppers, or celery, and freeze the surplus for a future meal. Or, cook extra whole grains or brown rice and refrigerate or freeze for later. Prepare a larger cut of meat or poultry than you need for one meal—such as pork shoulder or roast chicken. Serve some tonight and freeze the rest for use in future dishes such as casseroles, stews, tacos, or wraps.

      •   One bold-flavored ingredient instead of several ingredients to save precious measuring time, such as store-bought seasoning blends that replace several individual flavoring agents. Or, store-bought Mexican salsa instead of homemade versions for Southwestern dishes or store-bought teriyaki sauce for Asian dishes.

      •   Cooking techniques that free you to work on one part of the meal while other parts cook, such as pan roasting (where meat is browned in a skillet and then placed in the oven to finish roasting untended).

      •   Smaller containers to shorten cooking time, such as cooking meat loaf in cupcake pans rather than 5x9-inch loaf pans or baking quick breads in 4x6-inch mini pans rather than 4x8-inch loaf pans.

      •   Appliances that cook untended, such as slow cookers for soups or rice cookers for rice.

      •   Appliances that reduce overall cooking time, such as the microwave for making polenta, rather than stirring it on the stovetop. Or, microwave a single breakfast muffin in a minute rather than baking several in the oven for 25 minutes.

      How to Use This Book

      This book is divided into five chapters:

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